Greek-Style Couscous Salad for a Crowd
- Ready In:
- 6hrs
- Ingredients:
- 23
- Serves:
-
12
ingredients
-
DRESSING
- 1 cup olive oil
- 2 -3 teaspoons fresh minced garlic
- 2 1⁄2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon season salt (can use white salt)
- 1⁄2 teaspoon fresh ground black pepper
- 2 teaspoons onion powder
- 2 teaspoons Dijon mustard
- 4 -5 tablespoons red wine vinegar
- 1⁄2 teaspoon sugar (optional)
-
SALAD
- 3 (6 ounce) packages garlic and herb couscous mix (or use favorite flavor)
- kalamata olive (to taste, or use sliced pitted black olives)
- 1 pint cherry tomatoes (halved)
- 1⁄2 - 3⁄4 cup red bell pepper, seeded and chopped
- 1⁄2 - 3⁄4 cup green bell pepper, seeded and chopped
- 1 small cucumber (peeled, seeded and coarsely chopped)
- 1 small onion, finely chopped
- artichoke heart (chopped from a jar, use any amount desired)
- 1⁄3 cup fresh parsley, finely chopped
- 1⁄2 - 3⁄4 cup Greek salad dressing (or to taste)
- 2 cups crumbled feta cheese
- fresh ground black pepper (to taste)
- salt (to taste) (optional)
directions
- To make the dressing; in a bowl whisk all dressing ingredients together until well blended (adjust salt and pepper to taste) cover and chill for at least 3 hours or 24 hours (overnight is better).
- For the salad; cook the couscous according to package directions; transfer to a large bowl and cool completely (using a fork break up any lumps in the couscous).
- When the couscous is completely cooled, mix in olives, cherry tomato halves, bell peppers, cucumber, onion, artichokes and parsley; add in 1/2 cup of the prepared Greek dressing and toss well to combine (you can add in more dressing to taste if desired).
- Mix in feta cheese, then season the salad with black pepper and if needed some salt.
- Cover and chill until completely cold.
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